Tag Archives: breast cancer charity

Ketolicious Chocolate Cups

Normally we would list the origin of the recipe; however, we can’t remember where this one originated. It a very simple, quick, and tastey keto sweet snack.

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Keto Chocolate Cups

  • Difficulty: very easy
  • Print

Ingredients

    • 1 cup cooking coconut oil (melted)
    • 1 tbsp baking cocoa
    • 1/2 cup creamy peanut butter
    • 2 tbsp heavy whipping cream
    • 1/4 tsp liquid stevia
    • 1/4 tsp salt
    • 1/4 tsp vanilla (Nonna likes Molina vanilla)
    • peanuts (not salted)
    • cup cake baking pan
    • cup cake wrappers


Directions

    1. Over a low heat, melt the coconut cooking oil.
    2. Add cocoa and mix.
    3. Add peanut butter, heavy whipping cream, salt, liquid stevia, and vanilla. Mix.
    4. Continue mixing over a low heat until the peanut butter melted and all ingredients in the pot are liquid. Everything should be nice and smooth.
    5. Put cup cake wrappers into the cupcake baking pan.
    6. Pour the chocolate mixture into the wrappers. Nonna didn’t measure, but she started with a small amount evenly distributed amongst the each cupcake wrapper in the baking pan and then repeated the process until the chocolate mixture was used. See Note 1
    7. Add crunched up peanuts to each wrapper (or any nut you like).
    8. Place pan in the freezer for 1 hour. See Note 2
    9. Serve when they are frozen. .


Note 1: You can make the cups thick or thin. Nonna kept hers reasonably thin (about a 1/4 inch)

Note 2: If you make the cups thick, you might have to leave in the freezer longer than an hour. Just check to ensure they are frozen.

Asian-y Canjun-y Wontons!

Nonna made some wontons. She used salad shrimp, southern spices, and some of her homemade goat cheese. Watch the vid to see how Nonna throws this together!

Check out Nonna’s wontons. This recipe is a delicious Asian and Cajun blend!

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Aisan-y Cajun-y Wontons

  • Difficulty: Easy - Moderate
  • Print

Ingredients

    – 1-2 packages Goat Cheese (See Note 2 about measurements) – 1/3 cup(ish) Romano Cheese (grated) – 1/2 (ish) cabbage head (chopped) – 1/2 (ish) broccoli head (chopped) – 2 bags salad shrimp (peeled, cooked or not) – 1/4 garlic (minced) – Wonton wraps – Peanut oil (or vegetable oil) – Louisiana Hot Sauce – Cajun Power Garlic Sauce – Dan Pastorini’s Garlic and Herb Seasonings – Tony Charchere’s Seasoning (or Gumbo Daddy’s Seasoning) – Goya Adobo Seasoning

Directions

    1. Finely chop raw broccoli and cabbage. (See Note 2 about measurements)
    2. Mix goat cheese, romano cheese, cabbage, broccoli, and salad shrimp in large mixing bowl.
    3. Add spices. You can taste test IF the shrimp is pre-cooked. If the shrimp is not pre-cooked don’t taste test. Bottom line is add spices based on your known preferences.
    4. Prep the wonton wraps according to the package instructions. Nonna’s directions said to wet the wraps with water or egg wash. Nonna used water.
    5. Put a little cheese mix in the wonton wrap’s center and fold the wrap diagonally. Be careful not to over stuff the wrap. Pinch and fold the wrap as necessary so that it is closed. A meticulous hand can make the folds and wrap pretty. Nonna’s is not a meticulous hand, but her fold and pinch method was very effective.
    6. Heat peanut oil.
    7. Place a few stuffed wraps in a fry basket and lower into the hot oil. Do not over fill the basket. As the wraps fry use a fork to make sure they do not stick to the basket. Ultimately the wraps should float free. The video gives a good visual of this method.
    8. It does not take long for the wonton’s to cook (including any raw salad shrimp you may have used). Wrap’s are down when they are golden brown.
    9. When golden brown, remove wraps from oil, place on rack and let cool.
    10. Once cool, you can eat the wraps immediately or freeze and eat later. Simply, pull out of the freezer and microwave them for a short period. They are delicious either way!


Note 1: This recipe is fairly time consuming depending on how many wontons you fry. Over all it is an easy recipe, however, stuffing the wontons is a slow process.

Note 2: Nonna did not measure anything that went into the mixing bowl. She likes a little more cheese than veggies and so her mix was cheesy. She loves shrimp, thus, used 2 bags where one might have suited most people. She used enough broccoli and cabbage to improve the mixture’s overall texture (she didn’t want it too wet). She recommends you start with what ingredients you like and work your way through the list. Mix as you go until you have a mixture that is neither too wet nor too dry. It should lean (wet or dry) based your preferences.

Fruit Slushies with Substitute Chef Wolfgang!

Nonna’s favorite (and only) grandson, Wolfie, declared he would make his own slushy, just like his Nonna does. His Momma, being a good Momma, immediately broke out the video camera and PRESTO here is this week’s video! He loves his Nonna and his Nonna loves him!

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Wolfie's Slushy

Ingredients

  • 1 BIG orange
  • 2-3 Strawberries
  • 1 Banana
  • A little water
  • Some crushed ice

Directions

    1. Chop strawberry and place in blender
    2. Peel and pull apart one slice at a time orange and place in blender.
    3. Peel and chop banana (Cookie Monster Chop is fun and highly recommended) and place in blender.
    4. Add water and crushed ice.
    5. Blend.
    6. Pour into cup and serve.

Dead Mike’s Chili

Dead Mike is Nonna’s skydiving buddy. He makes and eats this chili weekly (so he says). Goodness knows it is good enough to enjoy weekly.

Check out DeadMike.Com to learn more about why Dead Mike is called DEAD Mike!

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Dead Mike's Chili

Ingredients

  • Splash olive oil
  • 1 lb ground turkey (or ground beef)
  • 1 lb ground pork sausage
  • 1 medium onion (chopped)
  • 3 jalapeños (chopped)
  • 3 cloves garlic (minced) (Nonna recommends more garlic)
  • 8 ounce can tomato sauce
  • 1 can chicken broth
  • 1 can ro-tel tomatoes (See Note 1)
  • 1 can diced tomatoes (See Note 1)
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 3 tbsp ancho (See Note 2)
  • 3 tbsp dark chili powder (See Note 2)
  • Jacobsen Ghost Chili Salt (to taste)
  • Ground Pepper (to taste)
  • 1 can pinto beans
  • 1 can red beans

Directions

    1. In a big pot, add a splash of olive oil.
    2. Add ground turkey (or ground beef), onion, and jalapeños. Brown meat.
    3. When meat is brown and onions are translucent, add ground pork sausage. Brown meat.
    4. Once all meat is brown, add tomato sauce, chicken broth, ro-tel, and diced tomatoes. Mix (stir).
    5. Cover and simmer for 15 minutes.
    6. After 15 minutes, add all spices as listed above. Mix thoroughly.
    7. Cover and simmer for 15 minutes.
    8. After 15 minutes, add pinto and red beans.
    9. Cover and simmer for 15-30 minutes.
    10. After 15 minutes you can serve. If you want the beans softer continue to simmer.

    • Note 1: Dead Mike’s recipe calls for 18 ounces stewed tomatoes.
    • Note 2: The video says teaspoons, but the correct amount is tablespoons.

Black Eye Peas & Cabbage

I am sorry to report that Nonna did NOT make nor eat Black Eyed Peas & Cabbage to ring in 2020. I am pretty sure that makes 2020 her fault. In any event, both Nonna and I (Aunt Winkie) are convinced that if we all eat Black Eyed Peas & Cabbage to ring in 2021, it will much a better year! SSSOOOO here is the “HOW TO VIDEO!”

May YOUR and all of OURS 2021 be a much better year!

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Broken Leg Eggs: A How to Video

In this video Nonna shows you to to prepare a quick and delicious breakfast with a broken leg. It was an AWESOME breakfast in bed!

There is no written recipe for this video, but you won’t need it. This breakfast is quite easy to fix (as you might expect if you are cooking with a broken leg).

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Keto Substitute for Mashed Potatoes

Mashed cauliflower is a great substitute for mashed potatoes. It is easy, can be made with lots of options, and very tasty. Try and let Nonna know what you think about it!

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Mashed Cauliflower

Ingredients

      • 1 Cauliflower head
      • 1/2 to 1 stick of butter
      • Dan Pastorini’s Garlic and Herb Seasonings
      • Jacobsen Chili Salt
      • Gumbo Daddy Cajun Seasoning
      • Cheddar Cheese (shredded)
      • Bacon Bits (optional)
      • Cream Cheese (optional)

Directions

  1. Cut head of cauliflower into chunks and place in microwaveable bowl. Large chunks is fine.
  2. Cover bowl and microwave on high at 5 minute intervals. Check to see if the cauliflower is “mash-able”. If you can “mash” it, remove from microwave. If you can not mash it, microwave for another 5 minutes on high. Nonna microwaved for 15 minutes total checking every 5 minutes.
  3. Add 1/2 stick of butter, cheese, and seasonings. Mash. (See Note 1)
  4. If the cauliflower is too thick, add more butter. Nonna used an entire stick of butter for one head of cauliflower. You could add a little water if you desire (Nonna did not as she doesn’t like it too watery).
  5. Taste test. Add seasonings, cheese, bacon bits (optional), cream cheese (optional), as you see fit. Texture and taste are per your preferences. (See Note 2)

Note 1: Nonna mashed the cauliflower with a Nylon Masher. You can use a food processor if you desire. Nonna likes hers a little lumpy, thus, the hand masher.

Note 2: Other than the butter, there are no measurements. It depends on texture and taste. Start with less ingredients and add as you desire.

Homemade Alligator Jerky

Nonna combined Goya Mojo Marinade with some cajun spices to make a delicious Alligator Jerky! This is a must try. It is simply FANTASTIC. Alligator meat is very good!

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Alligator Jerky

  • Difficulty: Easy, but time consuming
  • Print

Ingredients

1 lb alligator meat
1 Cup Goya Mojo Marinade
Gumbo Daddy Cajun Seasonings
Jacobsen Garlic Salt

Directions

  1. In a mixing bowl, add Goya Mojo, Gumbo Daddy, and Garlic Salt and mix. Taste test and add more spices as you desire.
  2. Trim the meat to 1/4 inch thick. Try to make the meat the same thickness as best you can. Thinner is better, but a 1/4 inch will work just fine.
  3. Place alligator meat and Goya Mojo mix in a ziplock. Remove air and seal the ziplock. Place in refrigerator for 3-4 hours. Make sure the meat is covered with the marinade.
  4. Pre-heat oven to 170°
  5. After the meat has marinated, place it on a baking pan with rack. Spread the meat out so there is distance between each piece. An inch between the meat is a good starting distance.
  6. Place pan in the oven for 4ish hours.
  7. Check on the meat regularly to make sure it is drying out. Nonna turned the oven up to 175° to move things along a little. However, you don’t want to go beyond 175°. This is meant to be a slow process.
  8. If you squeeze the meat and moisture comes out, it is not dried. It needs more time.
  9. If you can break the meat it is overcooked. However, some people like it this way and that is just fine. Thinner slices work better if you like the jerky crispy.

  1. NOTE: Nonna did her best to get the meat the same thickness, but she did have some pieces (slightly thicker) that required more time in the oven. You may need to remove thinner pieces as they are ready and let thicker pieces cook a tad longer. Your call!

Berbere Goat – DELICIOUS!

Nonna tried a new flavor and LOVED it! She modified the original recipe to accommodate an afternoon of skydiving. Using the crockpot ensures you can have a great afternoon and still come home to a delicious home cooked meal. Take a look at Nonna’s video and enjoy!

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Check out Oya Come Chop for the original recipe.

Goat Berbere

Ingredients

    • 2-3 pounds Goat Meat (Nonna used ribs)
    • 1 large onion (quartered)
    • 1 large orange bell pepper (sliced)
    • 1 large yellow bell pepper (sliced)
    • 1 large red bell pepper (sliced)
    • 1 large chili pepper (sliced)
    • 3 tablespoons Berbere seasoning
    • Jacobsen Garlic Salt
    • 1 clove garlic (peeled)
    • 3 Cherry Tomato packages
    • Ginger root
    • 1-2 cups Beef or Pork or Goat Broth. (See Note 2)
    • 1 jar Goya Sofrotio tomato cooking base
    • See Note 1 for all ingredients

Directions

Veggies:

  1. Slice the bell peppers, onion, and chili pepper.
  2. Peel the garlic. No need to mince.
  3. Chop the onion and ginger root.
  4. Place tin foil on a baking pan and spray with non stick canola oil.
  5. Place all the veggies (cheery tomatoes included) on to the pan and spread out.
  6. Bake at 375° for 45ish minutes. The veggies should look a tad charred. (Even the original recipe says that!)
  7. Remove from oven and let cool.
  8. Once cool, put in a blender or food process and blend until the veggies are somewhat liquified. It will make a thick paste. You do not want veggie chunks.

Goat Meat:

  1. Place goat meat in a crockpot.
  2. Add 3 tbsp Berbere seasonings over the goat meat.
  3. Add some garlic salt
  4. Add broth.
  5. Add veggie mix (paste) (Ideally the paste makes 3ish cups)
  6. Mix the broth and veggie mix. (Ideally the sauce will cover the goat meat – mostly)
  7. At this point what you do depends on what you have done. Nonna (who didn’t have enough tomatoes) added Goya tomato base. By adding this she used a total of 3 cups veggie mix & tomato base. As the sauce was very thick she added about 1/2 cup more broth for a total of 1.5ish cups. Bottom line is that you want a thick veggie (tomato flavored) sauce covering the meat or mostly covering the meat.
  8. After you’ve mixed the sauce, cover the crockpot and set on low. Let cook 8ish hours.
  9. Check the meat to ensure it is cooked through. It should flake apart when done. Nonna could shred it with a wooden spoon!

Note 1: You can use any combination of colorful bell peppers you desire. You can even add a few more if you like. Also, Nonna only used 1 package of cherry tomatoes, but she really needed 3 or more total. How many tomatoes you use is up to you. Nonna added Goya Tomato base to make up for the tomato shortage. This substitute worked great!

Note 2: Nonna used leftover pork broth from her tamale video. The original recipe called for goat broth, but it also directed you to boil the goat. Beef broth should work just fine. Heck even water would work, but it wouldn’t have the flavor. Bottom line – when you boil meat save the broth to use later!

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